• Analytical Science and Technology
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• v.21 no.3
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• pp.159-166
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• 2008

In this study, the characteristics of emulsified fuel and engine emissions were studied. Emulsified fuel which composed of water and diesel was manufactured by using homogenizer and ultrasonic generator. Engine emissions were studied whit engine dinamometer. In emulsified fuel, density and viscosity were increased with increasing water contents, but viscosity was decreased over 60% of water in emulsion fuel. The emulsion type of W/O changed to that of O/W over 60% of water in emulsion fuel. In the results of engine dinamometer test, NOx concentration and smoke density were reduced with increasing water contents in emulsified fuel but reciprocal in the case of THC, CO. Temperature and power were reduced with increasing water contents in emulsion fuel. In conclusion, it seemed that using emulsified fuel for diesel engine was effective for reducing NOx concentration and smoke density.

• Applied Chemistry for Engineering
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• v.30 no.4
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• pp.453-459
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• 2019

In this study, the influence factors on the stability of the O/W (oil in water) emulsions prepared with coconut oil and the nonionic mixed surfactant (Tween 80-Span 80) were evaluated. The concentration and HLB value of the nonionic mixed surfactant, and the degree of agitation were used as manufacture factors. The stability of prepared O/W emulsions were measured with the mean droplet size, zeta-potential, emulsion stability index (ESI), and thermal instability index (TII). The mean droplet size of the prepared O/W emulsions was from 100 to 200 nm. As the concentration of mixed surfactant and the homogenization speed increased, the droplet sizes decreased, while the zeta-potential values increased. The effect of HLB values increased in the order of 6.0, 10.0 and 8.0, and at the HLB value of 8 the smallest mean droplet size as 120 nm was obtained whereas the largest value of the zeta-potential between 10 and 60 mV. From the results of ESI and TII, the stability of prepared O/W emulsions increased in order of 6.0, 10.0 and 8.0 of HLB values, and ESI and TII values were above 80% and below 20% respectively at HLB value of 8.0.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.209-212
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• 2004

본 연구는 도토리 가루가 지방대체제로 저지방 소시지 제조 시 첨가하여 기존의 유화형 소시지와 유사한 성상을 갖는 적정 형태와 적정량을 구하기 위하여 실시하였다. 도토리가루의 첨가 형태에 따른 이화학적 및 조직학적인 성상에는 차이가 없었으며, 첨가량이 0.5에서1.0%로 증가할수록 점성이 감소하였다. 한편 도토리 가루를 첨가한 저지방 처리구는 유화형 대조구와 명도에서만 차이를 보일 뿐 다른 이화학적 및 조직학적 성상에서는 차이를 보이지 않았다. 따라서 도토리 가루 0.5%를 저지방 소시지 제조시 첨가하여 Gelcarin을 첨가한 지방대체제와 유사한 성상을 보임으로써 도토리 가루의 지방대체제로서 이용 가능성을 시사하였다.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• Korean Journal of Organic Agriculture
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• v.18 no.4
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• pp.573-586
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• 2010

This study was carried out to evaluate characteristics of Chrysanthemum sp. and to bioassay Tetranychus urticae, Nilaparvata lugens, and Aphis gossypii by different extracts part and method. Flower type of Chrysanthemum sp. line was anemone except 0706 line which was pompon. The flowering date was from April to June but 0721 line kept up November. They could overwinter except 0706 line. The Ethanol extracts of 0718 line of flower was high mortality as 63.8% on Tetranychus urticae. Ethanol mixed emulsifier extracts were the highest mortality as 69.4% at 5 days after. Mortality in water extract was lower than in ethanol and ethanol mixed emulsifier extracts. Ethanol mixed emulsifier extracts were higher mortality as 69.4% at 5 days after in 0718 line on Nilaparvata lugens. Mortality in water extract was lower than in ethanol and ethanol mixed emulsifier extracts. On Aphis gossypii, Chrysanthemum flower extracts could decrease the density of aphids in early days but the density of that was increase as time goes by because aphids produce offspring.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.381-398
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• 1975

Present work was executed to evaluate effects of adjuvants. stabilizers. moisture. pH and heavy metals on the stability of Fenitrothion in the emulsifiable concentrate. In addition, susceptibility ' of Fenitrothion in various formulations, to UV-irradiation has been also examined. The results are summarized as follows; 1. Xylene and benzene were found to be satisfactory solvents for Fenitrothion emulsifiable concentrate. As expected, polar sol vents such as aliphatic alcohols considerably reduced stability of the pesticides. 2. Of the two non-ionic emulsifiers, an alkyl aryl type Sorpol-1200, in contrast to sorbitan type Tweens, substantially reduced decomposition of Fenitrothion in the emulsifiable concentrates. Moisture and pH of emulsifiers. in the ranges studied. affected little if any. on the stabi ity of the Fenitrothion during the experiment periods. 3. Maleic anhydride, p-toluene sulfonic acid, sulfosalicylic acid, maleic anhydride-sulfosalicylic acid reduced decomposition of Fenitrothion in the emulsifiable concentrate. Addition of organic acids, however, increased liability of Fenitrothion in the emulsifiable concentrate. 4. Presence of either zinc or copper metals in the emulsifiable concentrate containing Tween-80 as a emulsifier, reduced stability of the Fenitrothion. 5. UV-irradiation, as expected, brought decomposition of Fenitrothion. The liability of Fenitrothion formulations decreased in the order, wettable powder ${\gg}$ dust > emulsifiable concentrate.

• Feed Journal
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• v.5 no.4 s.44
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• pp.142-145
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• 2007

• Analytical Science and Technology
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• v.7 no.2
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• pp.233-236
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• 1994

To evaluate the emulsion stability indices of W/O emulsion system, we developed the simple and sensitive "VOLUMETRIC METHOD". This technique involved the first step of homogenizing the milk fat-water system with Ultra-turrax T25, then the volume of the added water phase was measured immediately. After quiescent incubation in test tubes at room temperature for a desired storage time, the bottom volume of the separated water layer was measured. And then "emulsion stability index(ESI)" was calculated by the following equation : $ESI=(1-V_s/V_a){\times}100$, where $V_a$ means the volume of the added water in the W/O emulsion and $V_s$ represents the volume of the separated water in the W/O emulsion for a desired storage time. The emulsion stability indices of W/O emulsion system at sorbitan trioleate, span 60, and tween 20 were $95.4{\pm}1.8$, $56.1{\pm}2.8$, and $41.6{\pm}2.2$ respectively. Furthermore, the differences between "VOLUMETRIC METHOD" and "Titus et al method" were less than 5.0 of ESI Value.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.504-514
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• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Korean Journal of Food Science and Technology
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• v.47 no.2
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• pp.217-223
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• 2015

We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-${\beta}$-glucan, such as changes in the fat globule size and zeta-potential as influenced by pH or the addition of NaCl. Additional experiments to fabricate a suitable co-surfactant system were also performed. We found that the fat globule size in OSA-${\beta}$-glucan emulsions increased upon lowering the pH (i.e., under acidic conditions) or increasing the NaCl concentration. These results were confirmed through microscopic observation. Co-surfactant hydrophilic Tween 20 was found to be suitable for the OSA-${\beta}$-glucan emulsion, which facilitated the formation of smaller fat globules and enhanced the creaming stability when it was added in >0.2 wt% concentration. From the results of the surface load of OSA-${\beta}$-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.